Characteristics
Realisation: easy
Preparation time: about 15 minutes.
Ingredients
- 8 Rispo deep frozen battered courgette flower
- 300 g of sheep’s ricotta cheese
- 60 g of white almonds
- 1 lemon peel
- 2 tablespoons of extra virgin olive oil
- salt
- pepper
How to prepare
Blend the almonds with the lemon peel and add some spoon of extra virgin olive oil. Amalgamate the ricotta cheese and work with a whisk to make the mousse more creamy and homogeneous. To complete add salt and pepper. Store in a refrigerator. Rispo deep frozen battered courgette flower: place the product on special pots and bake in hot oven at 200°C for about 7-8 minutes separately from other products. Serve them with ricotta mousse decorated with a julienne of lemon peel. Enjoy your meal!